Carrot and Lentil Soup (Print Version)

Sweet carrots and protein-rich lentils blended with warm spices for a comforting, nourishing bowl.

# What You Need:

→ Vegetables

01 - 2 cups carrots, peeled and sliced
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 celery stalk, chopped

→ Lentils

05 - 3/4 cup red lentils, rinsed

→ Liquids

06 - 4 cups vegetable stock
07 - 1 can (13.5 oz) coconut milk, optional

→ Spices & Seasoning

08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon ground turmeric
11 - 1/4 teaspoon chili flakes, optional
12 - Salt and black pepper to taste
13 - Olive oil for cooking

→ Garnish

14 - Fresh coriander or parsley, chopped
15 - Coconut cream or yogurt for swirl

# Steps:

01 - Heat a large pot over medium heat with a splash of olive oil. Add chopped onion, minced garlic, and celery. Sauté for 4-5 minutes until softened and fragrant.
02 - Add sliced carrots to the pot and cook for 3 minutes, stirring occasionally to ensure even cooking.
03 - Stir in ground cumin, coriander, turmeric, and chili flakes if using. Cook for 1 minute until the spices release their aroma.
04 - Add rinsed red lentils, vegetable stock, and coconut milk if desired. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until carrots and lentils are tender.
05 - Remove pot from heat. Using an immersion blender, puree the soup to desired consistency—smooth for elegance or slightly chunky for texture.
06 - Taste and adjust seasoning with salt and pepper. Add smoked paprika or lemon juice if desired for additional depth.
07 - Ladle into bowls and garnish with fresh herbs and a swirl of coconut cream or yogurt. Serve immediately with crusty bread or naan.

# Expert Advice:

01 -
  • It's naturally creamy and satisfying even without dairy, thanks to the lentils breaking down as they cook.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners when you want something that feels homemade but doesn't demand hours in the kitchen.
  • You probably have most of these ingredients already, and the ones you don't are inexpensive staples that work in a dozen other dishes.
02 -
  • Red lentils cook faster than other varieties and will almost dissolve into the soup—if you use a different type, add 10 to 15 extra minutes to your cooking time and expect a chunkier result.
  • Always taste before serving because the spices can vary in strength depending on how long they sat in your pantry; you might need a pinch more cumin or coriander than the recipe calls for.
03 -
  • Don't skip blooming your spices—that minute of cooking them in the oil releases their essential oils and makes the whole difference in flavor depth.
  • If you're worried the soup seems thin after cooking, remember that blending will concentrate it and make it feel thicker; add the immersion blender gradually and taste as you go.
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